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Tuesday, November 6, 2012

Beetroot Mushroom Cutlet

Beetroot Mushroom Cutlet

Today's recipe is a quick and delicious snack/appetizer....the good old favorite, vegetable cutlet with a twist. Cutlets are everyone's favorite and you get it everywhere in India.My family enjoys vegetable cutlet,just as much as the love meat cutlet. Beetroot mushroom cutlet is one of our favorites. It has the beautiful color and the earthy sweetness of beetroot,the mild meaty taste of mushrooms and aromatic spices. It is delectable and I am sure even non-vegetarians will find this interesting. Serve this with ketchep or with mint chutney and enjoy with a cup of tea.

Cook potato with the skin on,peel and mash and keep aside. Grate beet root or just pulse in a food processor and keep aside. Similarly clean and finely chop mushrooms

Heat
one tsp of oil in pan and add onions and saute till onions are soft and changes color. Add ginger garlic paste and saute till the raw flavor disappears.
Add the grated beets and stir fry in medium high flame for about two to three minute. Next add the chopped mushroom and continue to fry. Continue sauteing till all the water from mushrooms evaporates.
Add
the dry masala and the crumbled potatoes fry for one more minute and switch off the flame. Add chopped
coriander leaves, salt and lemon juice. Combine every thing and make
small balls. Flatten on your palm into patties.
In a separate bowl
beat egg white till light and fluffy. Spread bread crumbs on a
plate.Take each patties and dip in egg whites and then roll on the bread
mixture and coat it evenly. Drop patties in hot oil and fry or shallow fry till both
sides are evenly brown. Serve with tea.